I find creme
fraiche slightly «curdled» when cooked, whereas smetana stays all creamy.
Not exact matches
Ladle into individual bowls and allow to cool
slightly before adding toppings, so as to leave cultures in creme
fraiche intact.
Creme
fraiche is
slightly thicker than sour cream, and it tastes less sour, too.
Adding some creme
fraiche to the pureed soup mellowed the spiciness
slightly but it was still damn hot.
If you like a
slightly creamier soup, stir in a generous dollop of creme
fraiche after pureeing.